 Makes about 16 |
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I found this recipe online and loved it's simplicity so much that I had to include it here. I'm
not sure if it is widely served in Japan but I imagine if it was they would use sweet potatoes so
I'll leave the choice of potato up to you. Just make sure the potatoes are as dry as possible as you don't want the mixture to be too sloppy. |
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Ingredients 800g potatoes 1 small bunch spring onions 1 thumb ginger salt and pepper 2 small eggs 2 sheets nori seaweed oil for frying little mirin little soy sauce |
First of all peel the potatoes, cut them into smaller pieces and boil them for around 15
minutes until they are soft all of the way through when poked with a knife. Drain them well
and allow them to stand for a while in whatever you use to drain them. Mash them well and
then place them in a bowl. When the mash is cool add the finely chopped spring onion, eggs and grated ginger. Season with some salt and pepper. If the mixture ends up too sloppy add a spoon or two of plain flour to thicken it a little. Cut the nori seaweed with scissors into 9 pieces ie into 3 one way and then 3 the other way. Place a dollop of mixture onto the nori squares. |
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Heat some vegetable oil to about 180°C (356°F)and deep fry the patties just a few at a time. The oil
must be kept at a high temperature the whole time. Drain on kitchen paper and serve after a few minutes. Serve with equal amounts of soy sauce and mirin mixed together. |
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